Vanilla Mousse Cups

Prepare the cream according to the recipe and, while still warm, pour it into 15 small cups with a capacity of 50 ml

Chill in the refrigerator until firm, but not hard

Poke a wooden stick prepared for mousse sticks into the center of each cup and refrigerate overnight

To unmold, carefully tear off the cup

If desired, dip each mousse into melted chocolate after unmolding

You can also add color to mini-mousses: mix 3 tablespoons of cranberry with 1 1/2 cups of cream (will leave 1 cup of vanilla cream)

Distribute a little cream over each of the 15 small cups

Place them in the freezer for a few minutes to firm the cream

Pour in the vanilla cream

Repeat the freezing process and, finally, complete with the remaining cranberry cream

Poke in the sticks and place in the freezer until firm to unmold.